Chef’s Mix Mushroom Stuffing

Traditional holiday stuffing is brought to new heights with this savory stuffing recipe! Mushrooms are sautéed in butter for a nutty and rich base of flavor. How can you go wrong with herbs, garlic, bread, and fresh mushrooms? Double the recipe if serving more than 6 people!

Serves 4-6

Ingredients

• 6 cups stale sourdough or country bread, cut into ½ inch cubes (~8 ounces)

• 4 tablespoons unsalted butter

• 8 ounces RI Mushroom Co. Chef’s Mix mushrooms, chopped

• 2 tablespoons minced garlic

• 1 medium leek, trimmed, halved, washed, and thinly sliced (~2 cups)

• 2 stalks celery, thinly sliced (~1-½ cups)

• ½ cup dried cranberries (optional)

• 1 tablespoon chopped fresh sage leaves

• 2 teaspoons chopped fresh thyme

• 1-½ teaspoons kosher salt

• ¼ teaspoon black pepper, freshly ground

• 1-¼ cups low-sodium mushroom or vegetable broth

• 2 large eggs, beaten

• Fresh parsley, chopped, for garnish (optional)

Directions

1. Heat oven to 350° F. Use non-stick spray to grease a 1-½ quart baking dish. See note below for quickly staling bread, if necessary.

2. Melt butter in a large non-stick skillet over medium-high heat. Once the butter stops foaming, add chopped RI Mushroom Co. Chef’s Mix mushrooms. Sauté mushrooms, stirring occasionally, until they start to brown, about 5-7 minutes. Add garlic, leeks, and celery. Continue to cook, stirring occasionally, until they are aromatic and translucent, about 5 minutes more. Stir in chopped sage and thyme and cook until aromatic, about 1 minute more. Remove from heat.

3. Let mushrooms cool slightly before transferring to a large mixing bowl. Add bread cubes, dried cranberries, kosher salt, and black pepper and fold to evenly distribute. Add mushroom or vegetable broth and egg. Use your hands or a spatula to gently toss until all the bread is moistened.

4. Transfer stuffing mixture to the prepared 1-½ quart baking dish in an even layer. Spray the top of the stuffing with non-stick spray and cover the dish with aluminum foil. Bake until slightly puffed, about 20 minutes.

5. Remove foil and increase oven temperature to 425° F and bake until the top is golden-brown and crisp, 20-25 minutes more. Remove from oven, garnish with chopped parsley, and enjoy while warm!

   Chef’s Notes:

   • If only fresh bread is available, cut bread and spread the cubes in a single layer on a rimmed baking sheet(s) and toast at 250° F until the bread is completely dry, 10 to 12 minutes. Set aside to cool before using in the recipe.